Zucchini and Tomato Skillet

Zucchini is a summer squash. This means zucchini are harvested while immature. The rind is tender and edible. Botanically zucchini is considered a fruit, but in the culinary world it’s treated like a vegetable. Zucchini are considered a very healthy food because they contain folate, vitamin A and potassium, and are best when harvested at 9 to 10 inches in length, as they lose their taste if allowed to grow longer. 

Zucchini was developed in Italy during the 19th century near Milan. Their name comes from the Italian word for squash, ”zucca”. The other name courgette for this fruit comes from the French. Zucchini arrived in North America during the 1920s, possibly brought by Italian immigrants. Chances are good it was first cultivated in California. People in the United States, Canada and Australia call it the by the Italian name, Zucchini, while in South Africa it  is called “baby marrow.” 

Zucchini like a temperate climate and is an easy plant to cultivate. They require a great number of bees for pollination. A polific grower, farmers will try to control production by harvesting just the flowers. These squash blossoms are considered a delicacy when stuffed and fried.  

Zucchini can be eaten raw in a salad, or grilled, fried, steamed, boiled and baked alone or mixed with other ingredients. 

Mexicans like to use zucchini in soup and included in quesadillas as part of the filling. 

An easy way to cook zucchini is just to slice it with the skin on and cook in butter or olive oil with seasonings.

In Bulgaria, they cook zucchini as a snack and serve it with dip, while in Egypt, zucchini is cooked in tomato sauce with onions and garlic and served as a side dish. 

Zucchini and Tomato Skillet
Recipe by Christine Lamb @ Christine’s Pantry – 2019

Ingredients:
1 medium zucchini, sliced
1 medium tomato, seeded and chopped
1 green onion, sliced
salt and pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon butter
1 teaspoon olive oil

Directions:
Heat oil and melt butter over medium heat. Add zucchini and seasonings. Cook until tender and golden brown. Stir in chopped tomatoes and green onion, cook additional minute. Serve.

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History by Vegetable Facts

Christine’s Pantry